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Amaranth Pancakes
These pancakes were developed to be dairy- and gluten-free. The slight crunch of amaranth makes these memorably delicious! Soy milk can be substituted for almond milk if desired.
Cream of Wheat® Pancakes
Stack those hotcakes high. They're made with Cream of Wheat® cereal, and they're chef approved!
Pumpkin Cornmeal Pancakes
These cakes make for the perfect fall breakfast with some pecans and real maple syrup over the top.
Oatmeal Cinnamon Pancakes
Top these hearty oatmeal cinnamon pancakes with anything from yogurt and fresh fruit to confectioners' sugar with maple syrup. Delish!
Wild Rice Pancakes
Wild rice gives these fluffy pancakes a wonderful texture and hint of nutty flavor. Feel free to use more or less wild rice, depending on your preference.
Swedish Pancakes (Vegan)
A healthy version of a traditional family favorite. The batter needs to be runny enough that it can spread when poured.
Oatmeal Scotchie Pancakes
What's better than pancakes for breakfast? Oatmeal scotchie cookie-inspired pancakes! Try this recipe featuring oats and butterscotch chips. Top them with softened butter and serve immediately.
Hearty Oatmeal Pancakes
Great recipe my daughter made while visiting!
Vanilla Cinnamon Protein Pancakes
This recipe does make a lot so grab your lidded containers and store them in your fridge. They are a great snack to have right before a workout. Eat them cold or pop them in the microwave for 20 to 30 seconds. Top with sugar-free maple syrup, sugar-free fruit preserves, or fresh fruit.
Low-Cholesterol Whole Wheat Pancakes
Low-cholesterol pancake! No butter, no egg, but the texture is still tender on the inside and crispy on the outside.
Overnight Sourdough Buckwheat Pancakes
I find the taste of pure buckwheat pancakes too strong so I am using half all-purpose and half buckwheat flour. The pancakes can be served with syrup for breakfast, or like blinis with savory toppings such as smoked salmon and sour cream.
Barley Oat Pancakes
Makes a healthy, low-fat pancake, packed with fiber and flavor! I usually make them in advance, freeze, then toast later for a quick breakfast or snack. Serve with warm maple syrup or honey and fresh fruit.
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